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Jasmine rice Recipe

A simple way to cook the perfect Thai sticky rice.

  • Preparation
  • Cooking time
  • Rest time
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(3 votes) 3/5
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  • Jasmine rice : 300 g
  • Water : 600 ml
  • Maldon salt : 4 pinch(es)
  • Lime leave(s) : 6 whole
  • Stick(s) of lemongrass : 1 whole
  • Spring onion(s) : 2 whole
  • ETAPE 1

    Rinse the rice under cold water and bruise the lemongrass with the back of a knife. Place the rice, water, lemongrass, lime leaves and salt to the pan. Bring to the boil, cover the pot with a lid and cook for 5 minutes, reduce the heat to a simmer and cook for a further 5 minutes.

  • ETAPE 2

    Remove from the heat, keep covered and allow to steam for a few minutes. Finely slice the spring onions and add to the rice when cooked.

Chef's tip

«Always wash the rice well, it should be clean, clear water before cooking.»

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